John Myers
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Leek and Pepperoni Flatbreads
The perfect leek and pepperoni flatbreads recipe with a picture and simple step-by-step instructions.
- 1 package Puff pastry or cake batter for a 33×30 baking tray
- 100 g Bacon cubes
- 300 g Leek
- 0,5 Red peppers
- 1 dl Bouillon
- 0,5 dl Milk
- 180 g Sour cream
- 2 Eggs
- 1 tsp Salt
- Pepper from the grinder
- Curry
- 3 tbsp Breadcrumbs
- 150 g Cheese (any)
- 40 g Cashews
Dough:
- Cover the greased tray with rolled-out dough, prick the base well with a fork.
Filling:
- Lightly fry the bacon cubes. Add the sliced leek and hot peppers and steam until the leek collapses a little. Add the stock and reduce. Finally let it cool down a bit.
Molding:
- Mix the milk, sour cream, eggs, salt, pepper and curry well with a whisk.
- Spread the breading flour and cheese on the dough base, then the filling and finally the topping. TIP: Sprinkle the flatbreads with 40 grams of chopped cashew nuts before baking.
To bake:
- approx. 30 minutes on the lowest groove of the oven preheated to 250 degrees.
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